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Veal Marsala Recipe

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This recipe for Veal Marsala is from Kara Hinshaw, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 veal cutlets (3 oz. each)
1 1/4 tsp. salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste
4 tbsp. unsalted butter
2 tbsp. olive oil
1 large shallot, finely chopped
2 garlic cloves, minced
4 oz. assorted mushrooms, sliced
1/2 c. sweet Marsala
1 sprig of fresh rosemary
3/4 c. reduced-sodium chicken broth

Directions:
Directions:
Sprinkle the veal with 3/4 tsp. each of salt and pepper. In a large, heavy skillet, melt 1 tbsp. of the butter and 1 tbsp. of the oil over medium-high heat. Add 4 of the veal cutlets & cook until golden brown, about 1 1/2 minutes per side. Using tongs, transfer the veal to a plate. Add another tbsp. of butter and tbsp. of oil to the skillet and cook the remaining 4 cutlets. Set the cutlets aside.
In the same skillet, melt 1 more tbsp. of butter, and then add the shallot and garlic, and sauté until fragrant, about 30 seconds. Add the mushrooms, 1/2 tsp. of salt, and 1/4 tsp. of pepper, and sauté until the mushrooms are tender and the juices evaporate, about 3 minutes. Add the Marsala and rosemary sprig, and simmer until the Marsala reduces by half about 2 minutes. Add the broth and simmer until reduced by half, about 4 minutes.
Working in batches, return the veal to the skillet and cook just until heated through turning to coat, about 1 minute. Discard the rosemary sprig and stir in the remaining 1 tbsp. of butter into the sauce. Season the sauce with more salt and pepper to taste.
Using tongs, transfer the veal to dinner plates. Spoon the sauce over the veal and serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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